Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment. Issue 1 (30th December 2015)

• Record Type: Journal Article
• Authors: Xu, Enbo; Wu, Zhengzong; Wang, Fang; Long, Jie; Xu, Xueming; Jin, Zhengyu; Jiao, Aiquan
• Is Part Of: Journal of the Institute of Brewing. Volume 122:Issue 1(2016)
• Page Start: 55
• Page End: 62
• Publication Date: 2015-12-30
• Subjects: ethyl carbamate -- Chinese rice wine -- wheat Qu -- enzymatic extrusion -- quality; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.290
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : Ethyl carbamate (EC), which has been confirmed as probably carcinogenic to humans, can be formed during the alcoholic fermentation of Chinese rice wine. In this study, EC and two possible precursors (urea and arginine) were analysed in wines fermented from rice processed by enzymatic extrusion liquefaction pretreatment, with different wheat Qu content gradients from 6 to 18% (dry basis, d.b.). The EC concentration decreased 22.5% with the addition of wheat Qu reduced to 6% for the enzymatic extrusion‐processed rice wine (EE). Moreover, although the arginine was generated 6.33–8.39 times higher in the enzymatic extruded rice, instead of the traditional treated rice at the same wheat Qu level, the corresponding level of urea formed from arginine was not high in the EE. In addition, rice treated by extrusion combined with enzymatic hydrolysis was found to be more utilizable and fermentable, and the lost quality of the final traditional rice wine with the low wheat Qu level (6–14%) could be improved using enzymatically extruded rice as the fermenting material. Therefore, it may be feasible to inhibit EC accumulation in Chinese rice wine by wheat Qu control, combined with enzymatic extrusion pretreatment for rice. Copyright © 2015 The Institute of Brewing & Distilling